If you are looking for a dish with a little spring in its step, look no further. The chilli oil and sweet chilli sauce complement the buttery greens magnificently to form a simple Asian treat.
Shred the greens coarsely, removing any central cores as you go. Heat the olive oil and chilli oil in a wok, add the garlic and sauté for 30 seconds. Add the greens and toss for 4-5 minutes until they are coated with the oil. Add the chilli sauce, ketjap manis and water. Cover with a lid and steam the greens for 1 minute, then season and serve.